Packs A Punch Raspberry Almond Smoothie Recipes

Steps:

• Place sherbet in punch bowl. Pour in fruit punch and lemon-lime soda.

Steps:

• Combine the almond milk, frozen raspberries, bananas, honey and almond extract in a blender; whirl until smooth.
• Pour into 4 tall glasses and garnish with fresh raspberries and whole almonds, if desired.

Steps:

• Preheat oven to 350*.
• Grease and sugar a 9x9-inch pan.
• Melt butter in medium, microwaveable bowl on high power for 1 minute; stir.
• Add 1 cup morsels; do not stir.
• Beat eggs in large mixer bowl until foamy.
• Add sugar; beat until light lemon colored, about 5 minutes.
• Stir in morsel-butter mixture.
• Add flour, salt and almond extract.
• Mix at low speed until combined.
• Spread 2/3 of batter into prepared pan.
• Bake 15 to 17 minutes, or until light golden brown around edges.
• Remove from oven to wire rack.
• Spread jam over warm crust.
• Stir remaining morsels into remaining batter.
• Drop tablespoons of batter over jam.
• Sprinkle with almonds.
• Bake 25 to 30 minutes, or until edges are browned.
• Cool completely in pan on wire rack.
• Cut into bars.